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Saturday, 10 May 2014

Chicken 65 might be one of the most well known modern dishes in Restaurant. It is one of the best entrees that people choose before main course. Here is the simple recipe with which you can make Chicken 65 at home.

1. Add chicken, red chilli powder, ginger garlic paste, coriander powder, turmeric powder and salt and marinate for at least 1 hour(the more time, the better) and Set aside

2. Heat a pan and add 1tsp oil. Then add onion, tomato and sauté till onions turn golden brown and tomatoes raw smell leaves. Finally add in coconut and sauté for 2 min. Cool down and grind it to a fine paste by adding little water.

3. In a pressure cooker heat oil, add cinnamon, clove and cardamom and sauté for a minute. Then add the chicken and sauté it for 10mins. Then add the grinded masala paste and mix well. Sauté until raw smell completely leaves and the chicken blends well with the masalas.

4. Add 1 to 2 cup of water (add salt and red chilli powder if required at this stage) and pressure cook for 3 whistles in medium flame. Once pressure releases, transfer it to a serving bowl and Garnish with coriander.

Tips / Notes:

·Instead of adding the whole spices while tempering, you can add them(cardamom, cinnamon and cloves) with roasting and grinding itself.

·my husband always prefers pressure cooking for chicken. Instead we can just cook in kadai with water itself, but chicken will take more time to get cooked.

Sambar is a popular south Indian recipe, made with toor dal and vegetables. You can include vegetables like drumsticks, radish, carrot, turnips etc. My choice is always drumstick for sambar that gives you more flavor and tastes more than the other vegetables. This lentil gravy often finds its place in my table as side dish for idli, dosa, vada, plain rice. And also I use home made Sambar pwd , the home made stuffs always tastes much better. In south India there are variations to sambar recipe, here is the method i prepare.

2. Heat olive oil, add hing, mustard seeds and once they splutter, add the cumin seeds, red chillies, green chillies and curry leaves and sauté for a minute.
3. Add the cooked beets, once the moisture is absorbed add turmeric pwd, Dania pwd and salt, cook for 5 more min. Turn off the stove.

4. Serve hot with rice and dal or Chapati.

Tips / Notes:

·You can skip pressure cooking and cook beets while sating itself. But I find this method easier as it makes cooking faster.

·U can add fresh grated coconut before switching off the stove. My mom always adds coconut only after switching off any stir-fry as raw coconut is not much of cholesterol. So using it as raw as much as possible is good.

This dish is good for breakfast, and this is a very easy and quick one for busy mornings. vermicelli is the name for the Indian shyavige and its used in kheer, upma, pulav. I have seen the transformation of this preparation called shavige (Indian noodles) in my lifetime. As a child, my grandma always made ottu shavige (preparing the vermicelli herself), my mother used to bring home ready-made vermicelli and fried it before cooking and now I have the ready to use fried variety, thanks to food technology.

Ingredients for Vermicelli/Semiya Upma:

Roasted Vermicelli – 1 cups

Oil – 2 tbsp

Asafoetida - a pinch (optional)

Mustard Seeds – 1/2 tsp

1tsp bengal gram dal/channa dal/senaga pappu

1tsp split black gram dal/urad dal/minapappu

Slit Green Chillies – 4

Curry Leaves – a string

Diced Onions – 1 medium

Diced Tomato - 1 medium

Fresh or Frozen Peas and corn – a feast full

Grated carrot - 1

Lemon Juice – 1 tbsp(optional)

Salt – to taste

Water – 3 cups

To prepare Vermicelli/Semiya Upma:

1. Heat oil in a heavy bottomed pan
2. Temper the oil with Mustard, Asafoetida, Channa dal, and Urad dal. Once dal turns golden brown colour, add finely chopped onions, green chillies, and curry leaves and fry till onions turn golden brown.
3. Add tomatoes, grated carrot, corn and peace and mix well. Salt is added at this stage
4. To this mixture, add roasted Vermicelli and mix well
5. Add about 2 to 2 ½ cups of water and allow the vermicelli to boil after covering the pan with a lid. Roasted vermicelli boils faster. This will need about 6-8 minutes to cook. You may stir occasionally until the water evaporates and the vermicelli is soft.

Vermicelli Upma is ready, Garnish with chopped coriander and serve hot with coconut chutney or curd.

Tips / Notes:

·If you are buying Plain Vermicelli which is not roasted, then heat a non stick pan and dry roast the vermicelli on medium heat until lightly browned.

·For Vermicelli Upma, you need to add 2 cups of water for every 1 cup of Vermicelli.

Curd contains many nutrients such as protein, calcium, magnesium, vitamin B-6 and vitamin B-12. They are are very useful for our body. Curd helps to digest the food and it strengthens our bones and teeth. Either you can eat or can drink it in the form of lassi.

Usually, people of north-India and Punjab drink sweet lassi. . It is one of the energetic drink which can cool us in the summers. You can drink it in any season. Let's see how to make Sweet Panjabi Lassi

Ingredients for

Sweet Panjabi Lassi :

Yogurt - 600 gm

Sugar - 7-8 small tbl spoon

Ice cubes - 1 1/2 glass

To prepare Sweet Panjabi Lassi :

1. Put curd and sugar in the mixer and beat it till sugar dissolves.

2. Put ice cubes in it and beat it again. The delicious Lassi is ready for drink Keep it in a glass and serve it.

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Contributors

I’m Savitha and I live in Singapore with my husband and two beautiful daughters.

I love to experiment with cooking, therefore started a blog post to share my recipes direct from my kitchen where I spend long time. I have fond memories of eating wonderful food especially Karnataka and Andhra cousins. Please do leave a comment or like on social networking sites like FB & Google+ if you like my blog post.